Flourless Chocolate Cake

Flourless Chocolate Cake

Flourless Chocolate Cake Recipe
Prep time
Cook time
Total time
Serves: 12
  • ⅔ c. organic erythritol
  • 3 tsp. organic vanilla extract
  • 12 oz. organic bittersweet chocolate
  • 8 large organic omega-3 eggs, separated
  • ¼ tsp. fine sea salt
  • 12 tbsp. organic, grass-fed butter
  • ½ tsp. SweetLeaf® Stevia Extract
  • ¼ tsp. cream of tartar
  1. Preheat oven to 325 degrees F.
  2. Oil and lightly flour (coconut flour) a 9-inch springform cake round.
  3. Cut a piece of wax paper or parchment to fit inside the bottom of the pan, then place the paper in the bottom of the pan.
  4. In a double-boiler on gentle heat, melt the butter and chocolate together until smooth. Set aside to cool slightly.
  5. In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds. Continue beating while adding the erythritol and cream of tartar. Beat until stiff peaks form. (NOTE: Do not over beat. If the eggs curdle, throw them away and start over with new egg whites.)
  6. Whisk the egg yolks, stevia and vanilla into the melted chocolate mixture in a large mixing bowl. Gently fold the egg whites into the chocolate (start by folding in about ⅓rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
  7. Pour into the prepared pan.
  8. Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about ½ to 1 inch of water in it.
  9. Bake the cake for about 60-70 minutes or until a toothpick inserted comes out clean.
  10. Remove cake from oven and allow to cool for about an hour.
  11. Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
  12. Remove the paper from the bottom (now the top) of the cake. Invert again onto the final plate for displaying the cake. (NOTE: The cake can be eaten right away but it may fall slightly when it is cut. For best results, it should be refrigerated for at least 6 hours before serving.)

Nutrient Information Per Batch

3515.53 kcal Calories, 593.98 mg Calcium, 105.93 g Carbohydrate, 2058.36 mg Cholesterol, 353.74 g Total Fat, 55.78 g Fiber, 65.86 mg Iron, 1151.59 mg Magnesium 3466.09 mg Potassium, 95.12 g Protein,155.73 mcg Selenium, 1242.09 mg Sodium, 8.42 g Sugars, 36.97 mg Zinc, 208.63g Saturated fat, 0 trans Fat, 105.18 g Monounsaturated fats, 15.87 g Polyunsaturated fats, 6206.3 IU Vitamin A, 0.58 mg Vitamin B6, 5.45 mcg Vitamin B12, 0 mg Vitamin C, 140 IU Vitamin D, 7.83 Vitamin E, 45.72 mcg Vitamin K, 287.19 mcg Folate,0.78 mg Vitamin B1(Thiamin),0.4 mg Vitamin B3(Niacin),2.32 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 1451.68 mcg Lutein and Zeaxanthin, 0.67 g ALA, 0.02 g EPA, 0.15 gDHA,2149.64 mg Phosphorous, 14.19 mg Manganese, 0 mcg Alpha carotene, 309.23 mcg Beta carotene, 36 mcg Beta cryptoxanthin, 0.45 g Conjugated Linolenic Acid


  • No Yeast
  • No Peanuts
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Poultry
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. Samantha Whitson says:

    If 1/2 teaspoon of stevia extract equals two(2) cups of sugar, and there is already 3/4 cup erythritol in this recipe, did you mean the regular diluted liquid stevia instead? Maybe the stevia “extract” was a typo? I am still learning about the conversions but that does seem like a lot of sweetener for one cake. Thanks, in advance, for any clarification you can give. ~Samantha

    • Kelley Herring says:

      Hi Samantha!
      This is a question we get frequently from folks who are new to baking with erythritol and stevia.

      Sugar has many effects on baked goods that go above and beyond sweetness. It provides bulk, moisture-retaining, etc. You cannot just use stevia extract to replace sugar as that bulk (and effects) will be missing. This is where eythritol comes in. Erythritol is about 70% as sweet as sugar. It has bulk, moisture-retaining properties, etc. But to achieve the sweetness of sugar, we need to bump up the sweetness. This is where high intensity sweeteners like stevia (or lo han) come in.

      I’m not sure where you got 1/2 tsp stevia = 2 cups of sugar. In general, I use about 1 cup of erythritol and 1/2-1 tsp. stevia extract to replace sugar, cup for cup.

      You might want to check out my baking guide – Guilt Free Desserts – to learn about baking with alternative flours and sweeteners, and create kitchen-tested recipes to get started.

      Be Well,

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